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Pastourma Lasagna

I made lasagna. Which is probably apparent from the picture above. I hope. I followed a recipe by the “Pioneer Woman“. She said that it was the best lasagne ever and that she had made it for dignitaries. I freak out when deciding what to for my fiance who eats absolutely anything, so I figured this recipe has got to be awesome if she chooses it to feed famous people and stuff. So I made it, except I modified it slightly to give it a Cypriot touch. 1. I went mushroom picking the other day and decided to use some of the remaining mushrooms in the recipe; and 2. I wanted something with a spicy kick so I decided to add “pastrouma” – a spicy Cypriot sausage. Plus I couldn’t really find the country sausages that were called for in the recipe. I added onion too because I love onion and some fresh parsley instead of dried and off I went. Hands down, an awesome lasagne recipe. I tried precooking the lasagne this time too as that is what the recipe called for, though I much prefer to not pre cook as I inevitably tangle up my cooked lasagne. In the end, I added some pre-cooked sheets and not pre-cooked sheets and both of them turned out absolutely fine, so I think at the end of the day just follow your preferences. The lasagne is a heavy delicious sort. Classic in every way, save for the spicy “pastourma” which adds a nice bit of heat. OK, that’s about it for today. This lasagna is a keeper. Thanks Pioneer Woman for this fantastic recipe, and Cyprus for the fantastic sausage and Mitsides for the awesome pasta and tomato paste!

akstampLevel of Difficulty: 3/5
Preparation Time: about 1.5 hours
Cooking Time: about 30 minutes
Makes 1 large dish of lasagna (feeds 6 people)

ingredients

600g ground pork
3 diced small spicy Cypriot sausages “pastrouma”
2 chopped cloves garlic
1 chopped small onion
1 can Mitsides Chopped Tomatoes
70g Mitsides Tomato Paste
2 tbs fresh parsley
2 tbs dried basil
1 tsp salt
2 small containers cottage cheese
1 whole beaten egg
1/2 cup grated parmesan cheese
2 tbs fresh parsley
1 tsp salt
1 package sliced mozzarella cheese
1 package Mitsides Lasagna

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1. In a large pan, stir fry the ground pork, sausage, garlic, onion and mushrooms. Cook over medium-high heat until browned. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, let the sauce simmer for 45 minutes.

2. While the sauce simmers, mix cottage cheese, beaten eggs, grated parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

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3. To assemble:

Arrange lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

4. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.

5. Either freeze, refrigerate for up to two days, or bake immediately: 175C oven for 20 to 30 minutes, or until top is hot and bubbly.

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